Crispy Miso Eggplant

Name: Crispy Miso Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb eggplant, sliced 1/4-inch thick; 2 cups vegetable oil (for frying); 2 tbsp white miso paste; 1 tbsp mirin; 2 tsp sugar; 2 tbsp water; 1/4 cup Japanese mayonnaise; 2 tsp bonito flakes; 1/2 tsp nori (seaweed) powder; 2 tsp sesame seeds, toasted

Japanese crispy fried eggplant topped with a savory miso glaze, mayo drizzle, and bonito flakes - a trending appetizer and side.

30 minEasyServes 4220 cal/serving

JapaneseSideStovetopStandard

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Ingredients

1 lb eggplant, sliced 1/4-inch thick
2 cups vegetable oil (for frying)
2 tbsp white miso paste
1 tbsp mirin
2 tsp sugar
2 tbsp water
1/4 cup Japanese mayonnaise
2 tsp bonito flakes
1/2 tsp nori (seaweed) powder
2 tsp sesame seeds, toasted

Instructions

1

Heat 2 cups vegetable oil (for frying) in a deep skillet or wok to 350°F (175°C).
2

Working in batches, fry 1 lb sliced 1/4-inch thick eggplant for 2-3 minutes on each side until golden and crispy.
3

Remove with a slotted spoon and drain on paper towels.
4

In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 2 tsp sugar, and 2 tbsp water until smooth.
5

Arrange the fried eggplant on a serving platter.
6

Drizzle the miso glaze over the eggplant.
7

Drizzle 1/4 cup Japanese mayonnaise in a crosshatch pattern.
8

Sprinkle generously with 2 tsp bonito flakes, 1/2 tsp nori (seaweed) powder, and 2 tsp toasted sesame seeds.
9

Serve warm or at room temperature.

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Questions

How hot should the oil be for Crispy Miso Eggplant?

For Crispy Miso Eggplant, the frying oil is held at 350 F (about 175 C) in step 1. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for miso in Crispy Miso Eggplant?

The entry for Crispy Miso Eggplant calls for 2 tbsp white miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Does Crispy Miso Eggplant contain sesame?

Yes: 2 tsp sesame seeds, toasted. The full allergen list for this entry is eggs, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Crispy Miso Eggplant?

One serving (the recipe makes 4) is about 220 calories, with 3 g protein, 14 g carbohydrate and 18 g fat, plus 3 g fiber and 480 mg sodium.

How do I store and reheat Crispy Miso Eggplant?

Refrigerate what is left of Crispy Miso Eggplant within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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